The Effect of Time and Temperature of Cooking on the Palatability and Cooking Losses of Frozen Atlantic Codfish Fillets

Abstract

Methods of preparing codfish fillets were developed to determine whether baking at 300°F or 500°F was the more suitable temperature to produce optimum quality of the final product. Different methods of thawing, and cooking covered and uncovered were evaluated by a trained test panel. There appeared to be no significant differences between the final products cooked at the lower and higher temperatures.